1. VIETNAM TAPIOCA STARCH
| Starch content | : 85% Min | |
| – Moisture | : 13% Max | |
| – Ash | : 0.2% Maxss | |
| – PH Value | : 4-7 | |
| – Whiteness | : 90% Min | |
| – Viscosity | : 600 BU Min | |
| – Packing | : Net 50kgs/bag, PP bag with | |
| PE liner inside |
| 2. VIETNAM TAPIOCA CHIPS | ||
| – Starch | : 70% min | |
| – Moisture | : 14.5% max | |
| – Fibre | : 5% max | |
| – Sand/silica | : 3% ma | |
| – Packing | : In new single PP bags of 40kgs/50kgs net each | |
1. DESICCATED COCONUT POWDER _ FINE GRADE
| – Oil content | : 60 – 65% Minimum | |
| – Fat Content | : 63% – 65% Minimum | |
| – Fatty Acid Free | : 0.3%max | |
| – Moisture | : 3. % max | |
| – Color | : White(Special of Product ) | |
| – Salmonella | : – (Negative) | |
| – E. Coli | : – (Negative) |
Free from yellow specification and other discoloration and extraneous matter
2. DESICCATED COCONUT POWDER _ MEDIUM GRADE
| Standard plate count | : 5,000 col/gr max | |
| Enterobacteriaceae | : 100 col/gr max | |
| Mould& yeast | :100 col/gr max | |
| Staphylococeus (coagulate positive) | :100 col/gr max | |
| Salmonella | : – (Negative) | |
| E. Coli | : – (Negative) | |
| Moisture | : 3% max | |
| Oil content | : 67.0-71%(d. B) | |
| Fat Content | : 66% – 69% | |
| Free fatty acid (FFA) | : 0.15 % as oleic Acid max | |
| Ph | : 6.1 – 7.1 | |
| Physical | : – | |
| Color | : Natural white | |
| Flavor | : Milk& sweet with no off flav | |
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